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Nutrition Facts
Serving Size 1 quarts 325g Recipe makes 2 quarts) The following items or measurements are not included below: stock
Calories 640
Calories from Fat 443		(69%)
Amount Per Serving		%DV
	Total Fat 49.3g	75%
	Saturated Fat 30.7g	153%
	Monounsaturated Fat 13.0g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 136mg		45%
Sodium 301mg		12%
Potassium 595mg		17%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 2.3g	9%
	Sugars 2.3g
Protein 12.0g		23%
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March 1 to March 7, 2008

GaylaV

My Fav soup recipes

Chicagoland Chef du Jour

Fresh Cream of Mushroom Soup

Recipe #39369 | 20 min | 5 min prep | add private note

⁽⁵⁶⁾ RATE IT NOW Print Recipe

By: PanNan
Sep 3, 2002

This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.

2 quarts (change servings and units)

Ingredients

8 ounces fresh mushrooms, cleaned and chopped
6 tablespoons butter
2/3 cup flour
2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK)
1 cup half-and-half cream or milk

Directions

1
Lighly saute mushrooms in butter.
2
Add flour and stir constantly for about 5 minutes.
3
Slowly add stock, stirring until all is incorporated.
4
Simmer about 10 minutes.
5
Add cream, stir and serve.

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Featured Reviews for This Recipe

From: sep_thr33

On Nov 6, 2009

This was awesome! I was making beef stroganoff and realized I was out of cream of mushroom soup. Didn't have mushrooms, but it did the trick. The meal was delicious and all thanks to using this as a substitute! Thanks so much!

0 people found this review helpful

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From: dc lesucre

On Oct 27, 2009

First attempt at making a cream anything soup and it was super easy!!! Couple notes, I used a whole stick of real butter and increased the flour to 3/4 C. I also used multigrain flour instead of AP, turned out fine. I reduce the stock to around 6-7 cups depending on how thick / thin you like it. Also I heat my stock up in another small stock pot to move the process along while I am prepping, then when it is time to add the stock I add a few ladles at a time to incorporate into the roux and keep any lumps / bumps out. I have also used this several times as a base recipe for variations of other cream soups broc cheddar, clam chowder, asparagus chick, but use chopped onions instead of the mushrooms in the roux. All and all a must have for any cream ____ soup lovers! Fantastic with Baby Bellas! Cheers~

1 person found this review helpful

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From: papergoddess

On Oct 13, 2003

Excellent easy and very tasty soup. I had some baby portobellos that I needed to use up quickly. DH wasn't feeling well, so I asked him if he would eat some Cream of Mushroom soup if I made it. I adjusted the recipe slightly, and probably due to personal preference. I thought 2 qts. stock sounded like a lot for 8 oz. mushrooms, so I used 1 1/2 qts. and reserved the rest in case the soup was too thick. I had the opposite problem. Even with 1 1/2 qts. stock, it was too thin for my taste, so I added 2 tbs. flour to the milk before I stirred it in. Turned out perfect, and has a delicious mushroom flavor, and so fast and easy! I might never use canned soup again.

18 people found this review helpful

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From: chipsie loves to cook

On Apr 27, 2005

i just made this for dinner tonight and it was great! the only thing i did differently was that i doubled the mushrooms and added rosemary! thank you for a great recipie!

13 people found this review helpful

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